Description
Indulge in the decadent delight of Biscoff Loaf Cake, a perfect combination of buttery goodness and rich Biscoff flavors. This moist cake is adorned with a luscious Biscoff buttercream and crunchy Lotus biscuits, making it an impressive treat for any occasion.
Ingredients
Scale
- 200 g unsalted butter (softened)
- 200 g light brown soft sugar
- 4 large eggs
- 100 g smooth Biscoff spread
- 200 g self-raising flour
- 125 g unsalted butter for buttercream
- 250 g icing sugar
- 165 g smooth Biscoff spread for buttercream
- 1–2 tbsp milk for buttercream
- 9 Lotus biscuits for decoration
Instructions
- Preheat your oven to 160C Fan/180C/350F/Gas Mark 4. Grease and line a 2lb loaf tin.
- In a mixing bowl, cream together the butter, Biscoff spread, and brown sugar until fluffy.
- Add eggs one at a time, mixing until fully incorporated.
- Gently fold in self-raising flour until combined without overmixing.
- Pour into the prepared tin and bake for about 75 minutes or until a skewer comes out clean.
- Cool completely before frosting with the prepared Biscoff buttercream made by mixing the ingredients until smooth.
- Decorate with Lotus biscuits just before serving.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: 364
- Sugar: 30g
- Sodium: 175mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 82mg